My daughter makes her own Chamoy pickles to save money
My daughter makes her own Chamoy pickles to save money!! is a easy Mexican recipe that serves 4. 50 calories per serving. Recipe by Nanajoe 19 on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $18.37 total, $4.59 per serving
Ingredients
- 8 pieces Large Dill Pickles (Whole, 4‑inch size, preferably from Costco or Smart & Final)
- 1 cup Pickle Juice (Removed from the jar (use half of the original juice))
- 0.5 cup Cheap Chamoy Sauce (Inexpensive brand, used mainly for color)
- 0.5 cup Fritos Chamoy Sauce (Fritos brand, adds authentic chamoy flavor)
- 2 tablespoon Tajín Seasoning (Regular Tajín (lime‑chili powder))
- 2 tablespoon Tajín Flavored (Takí) Seasoning (Tajín with Takí flavor (spicier))
Instructions
Prepare the Pickles
Open the jar of large dill pickles, pour out and discard half of the existing pickle juice, leaving about 1 cup of juice in the jar.
Time: PT3M
Mix Chamoy Sauce and Seasonings
In the large mixing bowl combine the cheap chamoy, Fritos chamoy, regular Tajín, and Tajín‑flavored seasoning. Stir until a uniform, thick sauce forms.
Time: PT5M
Coat the Pickles
Add the pickles to the bowl, pour the chamoy‑Tajín mixture over them, and give the container a good shake or toss until each pickle is evenly coated.
Time: PT4M
Refrigerate to Marinate
Place the sealed container in the refrigerator and let the pickles marinate for at least one week before serving.
Time: PT0M
Temperature: 4°C
Serve (Optional Fun Presentation)
When ready, unwrap a pickle, roll it in a fruit roll‑up, and stuff the interior with Gushers, Cheetos, Takis, or Saletti. Drizzle extra chamoy on top for an extra kick.
Time: PT5M
Nutrition Facts
- Calories
- 50
- Protein
- 0g
- Carbohydrates
- 12g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free (if using gluten‑free chamoy), Dairy‑Free
Allergens: None (check chamoy labels for soy or gluten if sensitive)
Ingredient Substitutions
- Instead of Large Dill Pickles: Medium dill pickles, Kosher dill pickles
- Instead of Pickle Juice: Vinegar water (1 part white vinegar, 3 parts water, pinch salt)
- Instead of Cheap Chamoy Sauce: Store‑brand sweet‑chili sauce
- Instead of Fritos Chamoy Sauce: Other premium chamoy brands
- Instead of Tajín Seasoning: Chili lime seasoning
- Instead of Tajín Flavored (Takí) Seasoning: Extra hot chili‑lime powder
Equipment Needed
- Large Mixing Bowl
- Measuring Cup
- Wooden Spoon or Spatula
- Sealable Plastic Container or Zip‑Top Bag
Critical Steps — Do Not Skip
- Removing half of the original pickle juice to prevent oversalting.
- Ensuring the chamoy‑Tajín mixture is well‑combined and thick enough to coat the pickles.
- Refrigerating for a full week to develop the characteristic sweet‑spicy flavor.
Chef Tips from the Video
- Use the freshest large dill pickles you can find for the best crunch.
- For a brighter color, add a few drops of red food coloring to the sauce.
- If you want a sweeter profile, stir in a teaspoon of honey or agave syrup.
Troubleshooting
Pickles taste too salty.
Rinse the pickles briefly under cold water and pat dry before adding the chamoy mixture.
Chamoy coating is too thin.
Add a little more cheap chamoy or Fritos chamoy until the desired thickness is reached.
Flavor is not spicy enough.
Increase the amount of regular or flavored Tajín by 1‑2 teaspoons.
Storage
Refrigerator: Up to 2 weeks after the initial week of marinating.
Freezer: Not recommended; texture will become mushy.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- Prepare the chamoy‑Tajín sauce a day ahead and store it in a sealed container.
- The pickles improve in flavor up to 2 weeks, so you can make a larger batch for future snacks.
Frequently Asked Questions
What is the cultural significance and history of Chamoy Pickles in Mexican cuisine?
Chamoy pickles are a modern Mexican street‑food twist that combines the traditional sourness of pickled cucumbers with the sweet‑spicy, tangy flavor of chamoy, a sauce made from pickled fruit, chilies, and lime. They have become popular at fairs and school snack stalls as a bold, eye‑catching treat.
What are the traditional regional variations of Chamoy Pickles in Mexico?
In northern Mexico, pickles are often coated with a simple chamoy glaze and served plain. In central and southern regions, vendors add extra toppings like crushed peanuts, dried shrimp, or chili powder blends such as Tajín, creating a more complex texture and heat level.
How are Chamoy Pickles traditionally served in Mexican street markets?
Street vendors typically serve the pickles on a small wooden stick or in a paper cup, sometimes wrapped in a thin tortilla or fruit leather, and topped with extra chamoy drizzle, lime juice, and a sprinkle of Tajín or chili powder for added crunch and flavor.
What occasions or celebrations are Chamoy Pickles associated with in Mexican culture?
Chamoy‑coated pickles are popular during festivals, fairs, and school events where quick, handheld snacks are needed. They also appear at birthday parties and family gatherings as a fun, spicy alternative to regular pickles.
What other Mexican dishes pair well with Chamoy Pickles?
Chamoy pickles complement tacos al pastor, elote (Mexican street corn), fresh fruit cups with chamoy, and even spicy mango salads. Their bright acidity balances rich, savory dishes and adds a refreshing bite.
What are the authentic traditional ingredients for Chamoy Pickles versus acceptable substitutes?
Authentic ingredients include large dill pickles, traditional chamoy sauce made from apricots, plums, or mango, and Tajín seasoning (lime‑chili powder). Acceptable substitutes are store‑brand sweet‑chili sauce for cheap chamoy, and any chili‑lime seasoning blend if Tajín is unavailable.
What are the most common mistakes to avoid when making Chamoy Pickles at home?
Common errors include discarding all the pickle juice (which can make the pickles too salty), not shaking the pickles enough to coat them evenly, and refrigerating for less than a week, which prevents the chamoy flavor from fully penetrating the cucumber.
Why does this Chamoy Pickles recipe use two different chamoy sauces instead of just one?
The cheap chamoy provides a vibrant red color while the Fritos chamoy adds depth of flavor. Using both balances cost and taste, giving the pickles an authentic look and a richer, more complex sweet‑spicy profile.
Can I make Chamoy Pickles ahead of time and how should I store them?
Yes. Prepare the pickles and let them marinate in the refrigerator for at least one week. Keep them sealed in a glass jar or airtight container; they will stay good for up to two weeks after the initial week.
What does the YouTube channel Nanajoe 19 specialize in?
The YouTube channel Nanajoe 19 focuses on quick, budget‑friendly snack hacks and creative twists on popular street‑food items, often using readily available grocery store ingredients.
How does the YouTube channel Nanajoe 19's approach to Mexican snack cooking differ from other cooking channels?
Nanajoe 19 emphasizes ultra‑affordable, minimalist recipes that can be made with just a few pantry staples, whereas many other channels focus on elaborate techniques or specialty ingredients. The channel also highlights playful serving ideas, like wrapping pickles in fruit roll‑ups.
Last updated: September 4, 2026
